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Ingredients

• 1 tablespoon fresh breadcrumbs
• 1 tablespoon sherry vinegar
• 1 cup loosely packed fresh Italian parsley leaves
• 1 cup olive oil, divided
• 1/3 cup loosely packed fresh basil leaves
• 1/3 cup chopped fresh chives
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh oregano leaves
• 1 tablespoon capers
• 2 anchovy fillets
• 1 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper

Description

This Recipe Goes With Whole Roasted Branzino

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